Name: Vegan mushroom barley soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 400 g mixed mushrooms (cremini, shiitake, oyster); 150 g pearl barley; 1500 ml groentebouillon; 15 g dried porcini mushrooms (rehydrated); 150 g ui; 150 g wortel; 100 g selderij; 3 cloves knoflook; 2 tbsp olijfolie; 1 tbsp sojasaus; 1 tsp fresh thyme; 2 tbsp fresh dill

Recepten
Vegan mushroom barley soup
VeganistischVegetarischMediterraan📦 Meal prep❄ Invriesbaar

Hearty fall/winter soup — earthy mushrooms, chewy barley, dried porcini for depth. 9 g fiber, freezes for weeks.

kcal

260

42g

⏱ 65 min✂ 15 voorber.👤 5 pers.🧊 5koelkast

Ingrediënten

400 g mixed mushrooms (cremini, shiitake, oyster)
150 g pearl barley
1500 ml groentebouillon
15 g dried porcini mushrooms (rehydrated)
150 g ui
150 g wortel
100 g selderij
3 cloves knoflook

Stappen

Rehydrate porcini in 200 ml hot water 15 min. Reserve the liquid, chop the mushrooms.
Heat oil in a heavy pot, sweat onion + carrot + celery 8 min.
Add minced garlic, fresh mushrooms (sliced), cook 8 min until they release and reabsorb their water.
Stir in barley, soy sauce, thyme, chopped porcini.
Pour in broth + porcini liquid (strained). Bring to boil, then simmer 40 min covered until barley is tender.
Stir in fresh dill, season with salt + pepper.

Micro's per portie

% van dagelijkse referentie-inname volwassene (FDA/EFSA)

IJzer